Wahoo Grill

1042 West College Ave
Decatur, Georgia 30030


Executive Chef: Scott Warren

Wahoo Grill’s Executive Chef Scott Warren learned to cook at the knees of his paternal and maternal grandmothers in Colquitt, Georgia. He watched these two excellent cooks put out great Southern food every day. He left home for the University of Georgia and earned a Bachelor’s degree in Education while working in the dining halls. He found he loved the work so much that he moved to Atlanta and attended the School of Culinary Arts and left the world of education for the world of the kitchen.

Scott has been Executive chef for the Bread Market and Market Chef for Corner Bakery. He followed his former Bread Market Sous Chef, Jeanette Beale, to Wahoo Grill in 2005 and enjoys working in this well-run bistro where the food is a great value and the atmosphere is lots of fun. The thing he loves best about his job? The opportunity to create “specials” each evening which often feature the best and most interesting seafood available.

Chef Scott Prepared:

  • Grilled Wahoo
  • Parmesan-Crusted Chicken

Download a printable version of these recipes.

Grilled Wahoo

  • 2-ounce medallions of wahoo, four per serving
  • Citrus Marinade
  • Salsa Verde

Combine the wahoo and marinade in a non-reactive container for 45-minutes to an hour. Then grill fish until just done, taking care not to overcook.

Serve with Salsa Verde.

Citrus Marinade

Combine all ingredients in regular or immersion blender.

  • 1 cup olive oil
  • 1 ½ tsp. chopped garlic
  • ¼ cup lime juice
  • ¼ cup chopped cilantro

Salsa Verde

Combine all ingredients in regular or immersion blender.

  • 1 cup tomatillos
  • ¼ large jalapeno
  • ½ tsp. fresh giner
  • ½ tsp. chopped garlic
  • ¼ cup olive oil
  • ¼ cup cilantro
  • salt and pepper to taste

Parmesan-Crusted Chicken

Recipe created by Pam Ledbetter, owner of Wahoo Grill

  • 8 ounces chicken breast per serving
  • Dijon mustard
  • olive oil
  • thyme
  • bread crumbs
  • Parmesan cheese
  • marjoram
  • Mustard Vinaigrette

Combine mustard, olive oil, and thyme and coat chicken breasts. Combine bread crumbs, cheese, and marjoram in a flat dish. Dredge chicken breasts in crumbs, making sure to press crumbs firmly to adhere on all surfaces of chicken. Brown on a grill or in a sauté pan, and then put into the oven to finish cooking.

Serve with mashed potatoes, fresh spinach, and Mustard Vinaigrette.

Mustard Vinaigrette

Combine all ingredients in regular or immersion blender.

  • 1/4 cup Dijon mustard
  • 1 ½ cup champagne vinegar
  • ¼ cup tarragon
  • salt and pepper to taste
  • 2 cups olive oil

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